Egg, spinach and feta rolls

Egg, spinach and feta rolls
  • Serves: 20
  • Prep: 20 mins
  • Cook: 25 mins

Eggs, spinach and feta combine to make these a great vegetarian alternative to sausage rolls - perfect for picnics or any social gathering.

Ingredients

  • 200g new potatoes
  • 7 medium British Lion eggs
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 225g frozen leaf spinach
  • nutmeg, freshly grated
  • 100g feta cheese, crumbled
  • salt and ground black pepper
  • 1 (320g) sheet ready-made puff pastry
  • 1 (320g) sheet ready-made puff pastry

Method

  1. Cut the potatoes into quarters and cook in a pan of boiling water for 8mins until tender. Drain and crush with a fork. Set aside to cool.
  2. Place six of the eggs in a medium pan, cover with water and bring to the boil, when the water boils time for 6 mins. Remove the pan from the heat, drain, rinse in cold water and when cool enough to handle, tap the shells and peel away. Chop the eggs and set aside.
  3. Heat the oil in a frying pan, add the onions and sauté for 4 mins until soft, stir in the frozen spinach and continue to cook, stirring until it has thawed. Stir in the garlic, increase the heat and cook until any water has evaporated. Remove from the heat.
  4. Tip the eggs into a bowl, add the potatoes, onion mix, feta and nutmeg, mix well and season to taste. Beat the remaining egg and add about half to the mixture - it should stick together.
  5. Preheat the oven to Fan 200C / Gas Mark 6. Unroll the pastry and cut it in half lengthways - brush some of the beaten egg down the long edges. Heap the filling in a 5cm wide long strip down the middle of the pastry. 

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